Tuesday, January 22, 2008

Mini Carrot Cupcakes with Mascarpone and Lime Icing

Classes have been taking a lot of my time... which explains how spaced my posts have been. I have moved into an appartment which, while quaint and full of charm, has a kitchen the size of a doll house. The sink is so tiny it has been a real challenge to wash pots and pans in it. That being said, I have a lot to report. I am learning more and more everyday and it's such a treat to talk to professionals in the field of food on a daily basis. I have learned how to cut duck and chicken, how to fillet round and flat fish, and how to produce different intricate cuts of vegetables. The most important thing I have learned, however, is how to understand the concepts that surround cooking and food. I used to follow recipes and think about what flavors would complement each other but I didn't used to think about the concepts being used. A recent example includes using fish bones to make a stock or a sauce which will then enrich the flavor of the fish itself.

Having prepared mostly savory dishes in the past month, I wanted to make something sweet. Carrot cake has always been one of my favourite desserts so when I saw Jamie Oliver's recipe for carrot cake, I was tempted to give it a try. I also wanted to use the mini muffin pan I had recently purchased.. so the carrot cake was transformed into mini muffins which we adorned with thin lime wedges.

Preheat your oven to 180°C / 350°F / gas 4. Cream together the butter and sugar by hand or in a food processor until pale and fluffy, then beat in the eggs and the orange juice and zest.Mix in the sifted flour and baking powder, add the ground almonds, walnuts, cinnamon, nutmeg and ginger. Stir and fold in the carrots. In a separate bowl, whisk the egg whites with a pinch of salt until stiff and then fold them into the carrot mixture. Pour into the buttered mini muffin containers and cook for about 10 minutes until golden and risen. The cakes are done when a toothpick inserted into the middle of the cake comes out clean.Once the muffins are cook, unmold and allow to cool. Mix and the ingredients to make your icing and top the muffins with the mixture. Enjoy!

4 comments:

Anonymous
said...

Hi there,Am thinking about making this recipe but wanted to quickly check the proportions with you, as it seems they are the same as the cake recipe on Jamie's site. Does this really make 3 dozen? Thanks a lot!